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The Candy Cook Book

let stand five minutes. Remove from oven, and with a small knife take off shells and skins. Cover chestnuts with cold water, add lemon juice, and soak overnight. Drain, cover with boiling water, simmer gently until tender, and drain. Put sugar and water in saucepan, stir until sugar is dissolved, boil five minutes, add vanilla and chestnuts, and keep hot without boiling for two hours. Drain syrup from nuts, boil until it spins a long thread, pour over the nuts, and leave overnight. Repeat. Again drain, add one teaspoon corn syrup, and boil to 238° F., or until syrup spins a thread. Add chestnuts, and allow syrup to boil up once over the nuts. Remove from fire, stir gently until syrup begins to grain, and remove chestnuts quickly to buttered tin. Serve in paper cases.

If any chestnuts should break in pieces, they may be used as centers for Chocolate Marrons.

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